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English Muffin ｜ Life THEATER: Recipes for useful cooking videos

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Life THEATER: Useful cooking videos

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Ingredients

Strong powder : 200g
Dry yeast : 2g
salt : 3g
water : 140cc

Time required

38minutes

Procedure

1) Mix the ingredients 00:27
Put water and dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour and salt in a large bowl and mix thoroughly with a rubber spatula.
Mix the contents of the bowl and mix with a rubber spatula until most of the powder is gone.
2) Knead 00:55
When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it into a bowl, wrap it and let it rest for 5 minutes.
Re-knead the dough several times (around 10 times as a guide).
Roll the dough so that the surface of the dough is smooth and put it in a closed container.
3) Ferment 01:33
Refrigerate for at least 8 hours to ferment. It would be good if the entire vertical and horizontal swelled 1.5 to 2 times.
4) Mold 01:44
Dust the dough with strong flour (outside the amount) and remove it from the closed container.
Place the dough on a floured table and cut into 8 equal parts.
Dust the dough, halve it from the front to the back, rotate it 90 degrees to halve it from the front to the back, and rotate it 90 degrees to halve it from the front to the back, repeating the same process three times.
Close the stitches tightly and line them up on the frying pan with the stitches facing down.
5) Finish ferment 02:12
Cover the frying pan and heat on medium heat for 2-3 seconds, turn off the heat and leave for 15 minutes.
6) Bake in a frying pan 02:23
Cover the frying pan and bake on low to medium heat for about 10 minutes.
Turn the dough over, cover and bake for about 8 minutes.

Point

・ When kneading the dough, use your fingertips to stretch and fold the dough for about 2 to 3 minutes.
・ When you knead the dough into a round shape and the moisture becomes uniform, you can knead it. There is no problem with some unevenness.
・ You can leave the dough as it is in the fluorinated frying pan. For other frying pans, lay an oven sheet and line it up.
・ Store the dough in the refrigerator for about 3 days. If you can't bake immediately after fermentation, you can store it in the refrigerator as it is.
・ If you don't have to do finish fermentation but prefer fluffy bread, finish fermentation after molding. Put the dough in a frying pan and cover it. Heat on medium heat for 2-3 seconds, turn off the heat and leave for 15 minutes.
It looks about 1.3 times. I hope it gets bigger.
・ After molding, the finish will be beautiful by closing the eyes down.
・ Cheese, bacon, tomato, and mayonnaise are sandwiched in the video, but you can also sandwich your favorite ingredients.